Kale

Last week's vegetables from our CSA box were very much enjoyed, but not entirely used. We need to make a better effort this week to consume our rations and try some more new recipes! We have the same vegetables as last week with the addition of Batavian Endive and Mispoona greens (the snap peas were delicious, but more to come with the next box).

We didn't eat any of the kale last time. I decided to do some research and learn more about it. Here is what I found:

Kale is a leafy green vegetable that is a member

of the Brassica family. Kale is related to collard greens, cabbage, and brussel sprouts, all of which are becoming more popular as people learn about their health promoting, sulfur containing phytonutrients. Kale also has alkalizing effects on the body.

Kale is available year round, but is best in the winter and colder months as the cold temperatures help make the leaves sweeter. This is especially true with locally grown kale.

Sounds interesting! I am planning to try the kale mixed in a large bowl with fresh squeezed lemon juice, 1/2 t sea salt, 1 t olive oil, 1 tbalsamic, raw pine nuts or almonds, and dried cranberries. Once I let the ingredients sit long enough to compliment each other, I will enjoy it like a salad with my newfound favorite vegan burger. This same recipe (senza cranberries) can also be sauteed with fresh garlic and a pinch of cayenne pepper for a tasty side dish.

Another tasty way to use kale is to bake it in the oven at 375 degrees drizzled with olive oil, sea salt and pepper to taste, and (optional) nutritional yeast or seasonings. The kale will turn brittle like a thin chip!